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Black Pasta with Tilapia

The original recipe is called Black Pasta with Red Mullet, however, since red mullet is not a common fish in the US, we have taken the liberty of renaming it: either way, this is fabulous! The fish is braised with rosé wine, which then becomes the basis of a light caper- and tomato-laden sauce which is tossed up with the pasta.  We served it with steamed sugar snap peas — and the remaining rosé!

Black Pasta with Tilapia

2 tbs. garlic-infused olive oil (or 2 tbs. olive oil plus 1 crushed clove of garlic)
2 scallions, finely sliced
4-6 tilapia fillets
1 cup rosé wine
2 tomatoes, deseeded and chopped
2 tbs. capers, drained
1 tbs. butter
8 oz. black pasta or squid-ink pasta
1/3 cup basil leaves

Put a saucepan of water on to boil the pasta, and cook according to package directions.

Heat the oil in a large skillet and cook the scallions for a minute before adding the fish. Turn the fish over after a minute or two, then pour in the wine and season. Once the fish fillets have cooked through, which should be another minute or two, lift them out and wrap in foil to keep warm.

Let the winey juices bubble down for about 3 minutes, then whisk in the tomatoes, capers, and butter.

Drain the pasta and add to the pan, tossing gently. To serve, put the pasta on plates with the fish and scatter with basil leaves.

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